August 26, 2007

Roasted Tomato and Pesto Pizza

Tomatoes are in season and this is definitely one of my favourite times of year. Read my article about tomatoes on The Food Network Canada.

A great way to enjoy these fruits is in a Roasted Tomato and Pesto Pizza (recipe below)

Roasted Tomatoes

5 tomatoes, seeded and sliced thick
2 t sea salt
1 t fresh black pepper
2 -3 T olive oil

Preheat the oven to 325 F. Arrange the sliced tomatoes in one layer on a baking sheet. Sprinkle salt and pepper on the slices. Drizzle olive oil over the tomatoes as well. Place in oven and bake for 60 min. or until the colour of the tomatoes has deepened slightly and some of the moisture has been removed.


3 garlic cloves
1/2 c pine nuts or walnuts
2/3 c Parmesan cheese, coarsely grated
1 t salt
1/2 t black pepper
3 c loosely packed fresh basil or arugala, or a combination of the two
2/3 c olive oil

With food processor running, drop in garlic and finely chop. Add nuts, cheese, salt, pepper, and basil, then process until finely chopped. Add the oil, blending until incorporated.

Makes about 1 cup.

Roasted Tomato and Pesto Pizza

1 pizza crust, either ready made or pre-cooked
1 c pesto
1 c roasted tomatoes
4 oz. creamy goat cheese
½ c fresh basil or arugala, cut in a thin chiffonade
1 T olive oil

Preheat the oven to 375 F. Evenly spread the pesto across the pizza crust. Place the roasted tomatoes in a thin layer so that they cover the entire pizza. Crumble goat cheese on top of the tomatoes. Sprinkle basil or arugala on the pizza and drizzle with olive oil.
Bake the pizza for 20 min. or until crust is crispy and cheese is golden.

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